Pineapple Atole Recipes

Steps:

• Combine milk and cinnamon stick in a saucepan over medium heat. Bring to a boil, stirring constantly to prevent milk from burning on the bottom. Add sugar and stir for 2 minutes. Add vanilla extract and stir for another 2 minutes.
• Mix water and cornstarch in a small bowl until no lumps remain. Pour into the boiling milk and stir until thick, about 8 minutes.

Steps:

• Whisk together flour and 2 cups water in a 3-quart heavy saucepan.
• Purée pineapple with sugar and remaining 3 cups water in a blender until smooth and pour through a sieve into flour mixture. Stir mixtures together with a wooden spoon and simmer, stirring constantly, 15 minutes.
• Atole keeps 1 day, cooled completely before being covered and chilled. Reheat before serving.

Steps:

• Put the Masa Harina in a bowl and whisk in the milk, little by little.
• Pour the milk mixture into a pot and add the brown sugar and cinnamon.
• Bring to a boil and simmer for 5 minutes, stirring constantly, to keep it from becoming lumpy.
• Stir in the vanilla extract. Serve in mugs.
• Variations:.
• Pineapple Atole.
• Follow the basic recipe, but omit the cinnamon. After the mixture has thickened and has been removed from the heat, add 1 small can crushed pineapple, undrained.
• Strawberry Atole.
• Follow the basic recipe, but omit the cinnamon. After the mixture has thickened and has been removed from the heat, add 2 cups fresh strawberries that have been hulled, washed and crushed.